1 lg can of yams, drained
1 jar marshmellow creme
2-3 tbl brown sugar
2 tbl butter
1/4 can evapoated milk
1/2 tsp salt
Mash and mix the above incredients and put them into a baking dish.
Bake at 400 degrees for 1/2 hour.
8 tbl butter
8 tbl brown sugar
2 cups pecans (halves or pieces)
Melt butter and stir in sugar and pecans. It should be moist but thick. Add brown sugar if needed or desired. The more brown sugar and butter, the better. Especially if you use a wide mouth baking dish, you will get better coverage. After yams have baked for 1/2 hour, spread topping on the yams evenly. Return to oven and bake for an additional 15 minutes or until bubbling. Let the entire souffle/casserole rest for about 10 minutes or more before serving.